This ice cream is the perfect combination of the sweet flavor of maple with the toasty earthy flavor of walnuts. It is so creamy and not overly sweet. This is a no churn recipe so you do not need an ice cream machine just a whisk (preferably electric). This flavour is inspired by Canada & my love for maple syrup. I am a huge fan of chocolate ice cream & this is one of my favorite non-chocolate ice cream flavors.

This is so easy to make and super quick. Just 20 mins and then let your freezer do all the work!

Happy Baking!

Servings: 2 quarts

Active Time: 20 mins

Freezing Time: 6-10 hours

Ingredients: 

• 2 cups heavy cream 

• 1/2 cup evaporated milk

• 2/3 cup maple syrup

• 1/2 cup toasted chopped walnuts

• Chopped maple candies or other nuts (Optional)

Directions: 

• In a bowl, whisk the heavy cream till it forms firm peaks.

• When it reaches the firm peak stage, reduce the speed and add the evaporated milk and maple syrup.

• Fold in the nuts and candies you wish to use.

• Transfer it to your desired bowl. I used a 9*6 serving bowl. 

• Cover with foil and let it freeze till it sets. Minimum 6 hours. I froze mine for 14 hours.

• Serve as you wish. Drizzle maple syrup to enhance the flavor.

Notes/Tips:

• I used evaporated milk because it has less water content so it is less icy.

• You can replace evaporated milk with condensed milk. I would recommend reducing the maple syrup to 1/2 cup because condensed milk is much sweeter than evaporated milk.

• Be sure to whip the heavy cream to firm peaks as that provides the stability to the ice cream.

• Toast the nuts you use. If you use maple candies be sure to break them up.

• Use grade B maple syrup if possible to get a rich maple flavor.

• If you do not have maple syrup you can use honey or agave.

• If you like it a little sweet, add 2 tbsp of sugar when whipping the heavy cream